【摘要】 目的研究食品中丙烯酰胺的含量,并对其产生因素进行系统分析,为减少加工食品中丙烯酰胺含量提供依据。方法选择12类加工食品,应用液-液萃取提取、HLB固相萃取小柱净化分别提取其中的丙烯酰胺,并采用液相色谱-质谱法对丙烯酰胺进行定量测定;应用上述方法检测了不同条件下(加工温度、时间、原料)油炸食品中丙烯酰胺含量以及pH值、氨基酸种类、还原糖、添加剂对丙烯酰胺生成量的影响。结果所检测的12类加工食品中,100℃以上高温热加工食品中均含有丙烯酰胺,范围39～1 240μg/kg;加工温度、时间、pH值、原料氨基酸种类、还原糖种类以及不同的添加剂对丙烯酰胺生成有不同程度的影响。结论不同食品中丙烯酰胺含量相差悬殊,通过控制加工温度、时间、原料以及合适的添加剂等,可有效减少丙烯酰胺的生成。更多还原

【Abstract】 Objective To investigate the content of acrylamide in food and analyze its formation factors,so as to provide evidence for decreasing the content of acrylamide in food processing. Methods Acrylamide in 12 kinds of processed foods was extracted by liquid chromatography-mass spectrometry after extracted by chemical extraction and solid-phase extaction column purification.Using the above methods,the content of acrylamide in fried foods processed under different conditions,such as temperature and time of processing,and materials,was detected,and the influence of pH value,types of amino acids,reducing sugar and additives on the production of acrylamide was analyzed. Results Content of acrylamide,ranging 39-1 240 μg/kg,was found in the 12 kinds of processed food that processed at the temperature of higher than 100 ℃.The temperature and time of processing,pH value,type of amino acids,reducing sugar species,and different additives affected the formation of acrylamide in different degrees.Conclusion The content of acrylamide in different foods differs greatly.The production of acrylamide in food can be effectively decreased by controlling the temperature and time of processing,materials and suitable additives.更多还原